Little coffee cakes

Little coffee cakes

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 17 mins

Skill level

Easy

Servings

Makes 18

These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

Nutrition and extra info

Additional info

  • Freeze un-iced cakes only
Nutrition info

Nutrition per serving

kcalories
268
protein
2g
carbs
26g
fat
17g
saturates
11g
fibre
0g
sugar
21g
salt
0.4g

Ingredients

  • 140g golden caster sugar
  • 140g butter, softened
  • 3 large eggs
  • 140g self-raising flour
  • 2 tbsp instant espresso mixed with 1 tbsp water
  • few chocolate-coated coffee beans, to decorate (optional)

For the icing

  • 200g butter, softened
  • 200g icing sugar
  • 2 tsp instant espresso mixed with 1 tbsp water
  • 50g plain chocolate, melted

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Method

  1. Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
  2. To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

Recipe from Good Food magazine, March 2012

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Comments

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emilycraig14's picture

I made these for my dads birthday party! Lots of people were commenting on the presentation and the taste (in a brilliant way) .Definitely going to make these again!

Jessie M's picture

Just made these cupcakes - they are absolutely gorgeous!! Very easy to make - I just added a little vanilla extract to the frosting for an extra layer of flavour. Will be making these little gems often )

sistergladhen's picture

5 stars! These are so easy to make and taste gorgeous. Will be a bake often favourite.

leeds230's picture

Made this recipe today. Cakes taste absolutely gorgeous! I used coffee essence rather than ground coffee and the taste is just fantastic. Will definitely be making more.

lyzaw's picture
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These are delicious, light and fluffy cupcakes. I am very pleased with the outcome! The icing is delicious, however, I only used half the icing that the recipe calls for; and that was generously iced for me. Of course, it all comes down to personal preference! Will definitely save the recipe for later use! 5 stars.

tylidia's picture
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Has someone made an error with this recipe and written 2 tbsp of instant espresso rather than 2 tsp? Just seemed an awful lot of coffee to use, especially as the icing recipe only uses 2 tsp of espresso? I made the cakes with 2 tsp instant espresso and 1 tbsp water and they came out lovely! The icing is delicious and finishes the cakes off brilliantly. Have made some for family for christmas.

lyndene's picture
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Oh, so yummy! I too had no little chocolate beans but I did chop up some walnuts and add them to the cake mix - as well as popping one on top of each! As I said, YUMMY!

doolallytat's picture
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I made these Sunday Morning as a mothers day treat. Really easy to make and tasted lovely especially the icing. I didn't have any chocolate coated coffee beans so just used good old walnuts. They went down a storm. Will be making these again and can see them being a firm favourite.

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